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Chef's daily selection of house made antipasto.
Mozzarella e pomodoro ricotta and mozzarella fritters.
Hot peppers, crispy prosciutto.
Shrimp, grilled foccacia, garlic, white wine, butter, tomatoes & capers.
Oven roasted figs stuffed with gorgonzola and wrapped in prosciutto.
Green apple, gorgonzola, toasted spiced walnuts.
Herbed goat cheese, frisee, hazelnut vinaigrette.
Field tomatoes, buffalo mozzarella, basil, balsamic reduction.
Prosicutto, onions, peas, mint.
Ricotta cavatelli, littleneck clams, sausage, spinach, tomato.
Exotic mushrooms, white truffle oil.
Countneck clams, white wine, garlic, confit tomatoes, capers.
Berkshire pork meatballs, tomato gravy.
House-made tagliatelle, classic bolognese.
House-made sausage, onion, green garlic, and favas.
Shiitakes, peas, shallots, panchetta.
Panchetta, onion, tomato, red pepper.
Berkshire pork meatballs tomato confit, pecorino.
Grilled 8oz house-made sausage.
Fresh mozzarella, prosicutto, roasted red peppers.
Menu for Marco Cucina Romana provided by Allmenus.com
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